Begin with the dough; in a small saucepan, heat milk and butter just until warm and butter is almost melted, stirring constantly. In a large mixer bowl, combine the pumpkin, sugar, orange zest, spices and salt. Add milk mixture and beat with stand mixer until well mixed. Beat in the eggs and yeast.

In a separate bowl whisk together flours. Add half to the pumpkin mixture. Beat on low for 5 minutes, scraping sides of bowl. Add remaining flour and mix thoroughly. Dough will be very soft. Turn dough into a greased bowl, then grease the top of the dough. Cover and let rise in warm place until doubled. Punch down dough and knead a few turns, adding flour just to make workable. Roll out to a 24 inch by 10 inch rectangle.

In a small bowl combine the dry filling ingredients, set aside. Melt butter and brush over the surface over the dough. Sprinkle with the dry filling ingredients. Begin rolling dough on long side, jellyroll fashion, pinching seams together to seal. Cut the roll into 12 equal pieces. Place cut side up, in a 9-10 inch large deep pan that has been greased. Slightly press down each roll.